Ethiopia
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The basis of Ethiopian food is injera, a spongy sour- dough flatbread made of teff, served with a variety of toppings. It is mostly made at home in a pan, ...
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- Author Ambassador Johan Borgstam
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Other recipes
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Liboké
This recipe was kindly contributed by the EU Delegation to DRC, and in particular by its Residence chef, Mr Martin Ibeya. Ambassador Bart Ouvry shared the meal with his colleague, ...
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Cassava Leaves in Palava Sauce
You can hardly find a Sierra Leonean who doesn’t love this dish, made with cassava leaves, rich in Vitamins B and C. In preparation for cooking, the leaves are washed, ...
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Lamb and Oxtail Potjie
The word “Potjie” translates as “little pot”, referring to the 3-legged cast iron pot one uses to cook this hearty meal in. Potjie-kos, as it is referred to, is a ...
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Challenge Recipe
Do you wish to be a part of our cooking community? No matter your cooking skills – we would love for you to join our challenge! All you have to do is register and send us your recipe. That’s it! Not only will your recipe be published, but the highest-rated recipe will also be shared on our social media channels!
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